Classic Beef Chili

Ingredients:

1 lb (450g) ground beef

1 medium onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (15 oz) black beans or pinto beans, drained and rinsed

2 cans (14.5 oz each) diced tomatoes

1 can (6 oz) tomato paste

1 can (15 oz) tomato sauce

1 cup beef broth or water

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika (optional)

1 teaspoon ground oregano

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, chopped green onions, or cilantro

Instructions:

Cook the Ground Beef:

In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Break it up with a spoon as it cooks. Drain any excess fat if necessary.

Sauté the Vegetables:

Add the diced onion, green bell pepper, and garlic to the pot with the ground beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Add the Tomatoes and Beans:

Stir in the diced tomatoes (with their juices), tomato paste, tomato sauce, and beef broth or water.

Add the kidney beans and black beans (or pinto beans) to the pot, mixing well.

Season the Chili:

Add the chili powder, ground cumin, smoked paprika, ground oregano, cayenne pepper (if using), salt, and pepper. Stir to combine all the ingredients.

Simmer the Chili:

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for at least 30 minutes, stirring occasionally. The longer the chili simmers, the more the flavors will develop.

Adjust Seasoning and Serve:

Taste the chili and adjust the seasoning as needed. If you prefer a thicker chili, remove the lid during the last 10-15 minutes of cooking to let some of the liquid evaporate.

Serve the chili hot, with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.

This classic beef chili is perfect for a cozy dinner, and it’s even better the next day as the flavors continue to meld.

Enjoy it on its own, with cornbread, or over rice. Let me know if you have any questions or need more variations!